Add olive oil to a pot over medium-high heat. Stir in the onion, garlic, sea salt and chili and cook until the onions soften. Add the green peas and broth. Let it boil and then lower the heat and let it simmer for 10 minutes.

Pour half of the broth away into a bowl. Use a hand blender to puree the soup. Stir in the cashew cream, lemon juice, thyme and more salt if needed. If the soup is too thick add more broth. Pour into bowls or cups and serve with a couple of fresh green peas.

Serves 2-4

Cashew Cream

2 cups raw cashews (unsalted)
water

Place the raw cashews in a medium bowl and cover them with water. Let the cashews sit overnight. The next day drain and rinse the cashews under plenty of fresh water.

Put the cashews in a high powered blender and add enough water to cover them by 1 inch. Blend on high speed for several minutes until the cashews are smooth and creamy.

The cashew cream will keep covered in the fridge for three days or can be frozen.